Pepper Broccoli Noodles with Vegetarian Peking Duck
Posted on October 20, 2011 | 3 Comments
There are few drawbacks to living in scenic Bozeman, Montana, but one I’ve run into is lack of a dedicated Asian grocery. The international options found in our local grocery stores are getting better all the time, which is great, yet I still find myself venturing to AsianFoodGrocer.com a few times a year to order some ingredients to help add depth to my standard dishes.
Our local World Market store carries chuka soba noodles, but vegan Peking duck (which I really enjoy) and vegan oyster sauce (which adds another level of flavor to stir fried dishes) are not readily available around these parts.
Pepper Broccoli Noodles with Vegetarian Peking Duck
Historically, I’ve made stir fried dishes using a scant amount of oil, however after numerous trials I’ve found that increasing the oil to 4-5 tablespoons adds wonderful body and flavor.
Ingredients
1 6-ounce package chuka soba noodles
1 can vegetarian Peking duck
16 ounces frozen broccoli, thawed
1/2 white onion, sliced
1 clove garlic, minced
1 teaspoon ginger, minced
4-5 tablespoons grapeseed oil
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons vegetarian oyster sauce
freshly cracked black pepper
Method
Prepare the noodles according to the package instructions. Immediately after straining the liquid, rinse noodles well in cold water to halt cooking, strain again and set aside.
Add 1 tablespoon grapeseed oil and 1 teaspoon toasted sesame oil to a skillet over medium heat. Add the onions to skillet and cook until slightly softened but not browned, about 7 minutes, stirring occasionally. After softened, remove from pan into a separate dish.
Still over medium heat, add broccoli and vegetarian Peking duck to the skillet and cook for about 2-3 minutes, stirring occasionally. After a few minutes, add the garlic, ginger, and onions and stir-fry another minute. Make a well in the center of the skillet, add the noodles, and pour half the soy sauce and 1-2 tablespoons oil over the noodles. As the noodles cook, add vegan oyster sauce and a generous amount of freshly ground black pepper to the vegetables on the periphery of the pan. Allow the noodles to fry for a minute or so, and then gently stir them, add the rest of the soy sauce and optionally an additional 1-2 tablespoons oil to the noodles in the center and allow them to fry for another minute or so. Now, gently mix all ingredients and keep warm until you’re ready to serve.
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October 27th, 2011 @ 12:03 pm
This sounds like an easy, satisfying meal. Thanks for providing the how-to.
November 9th, 2011 @ 8:54 pm
Just checking – do you add half the oyster sauce at the same time you add half the soy sauce and then add the remaining oyster and soy sauces after you turn the noodles?
November 9th, 2011 @ 9:09 pm
Marcia – I just loaded up this recipe the other day and noticed that I omitted the instruction for the vegan oyster sauce and remaining oil!
Generally, I pour the thick oyster sauce on the vegetables right after adding the noodles to the center of the pan. As for the additional 1-4 tablespoons of unaccounted for oil, I add that to the noodles as they are frying. Thanks for your comment, I’ll update the recipe accordingly.